R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration : 15 minutes
Temps de cuisson: 40 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Foncez un moule de 24 cm. Dans une jatte battez les \u0153ufs. Ajoutez l’emmenthal et l’Appenzell.<\/p>\n\n\n\n Dans un grand bol \u00e9crasez la brousse \u00e0 la fourchette. Salez et poivrez.Ajoutez le tout dans la jatte.<\/p>\n\n\n\n Ajoutez de la noix de muscade r\u00e2p\u00e9e. Ajoutez la chapelure. M\u00e9langez.<\/p>\n\n\n\n Coupez les poireaux en petits tron\u00e7ons obliques. Faites les cuire au beurre 7 \u00e0 8 minutes dans une po\u00eale antiadh\u00e9sive. Remuez souvent. R\u00e9servez.<\/p>\n\n\n\n Versez la pr\u00e9paration dans la sauteuse et laissez cuire \u00e0 feu doux 2 minutes. Versez le m\u00e9lange dans le moule. Enfournez 30 minutes.<\/p>\n\n\n\n Dressage:<\/strong> R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration : 15 minutesTemps de cuisson: 40 minutes Ingr\u00e9dients:250 g de p\u00e2te bris\u00e9e300 g de poireaux jeunes50 g de beurre400 g de brousse2 \u0153ufs50 g d’emmenthal r\u00e2p\u00e950 g d’Appenzell r\u00e2p\u00e9noix de muscadeSel et … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-4927","post","type-post","status-publish","format-standard","hentry","category-entrees-chaudes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=4927"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4927\/revisions"}],"predecessor-version":[{"id":4928,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4927\/revisions\/4928"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
250 g de p\u00e2te bris\u00e9e
300 g de poireaux jeunes
50 g de beurre
400 g de brousse
2 \u0153ufs
50 g d’emmenthal r\u00e2p\u00e9
50 g d’Appenzell r\u00e2p\u00e9
noix de muscade
Sel et poivre
Chapelure<\/p>\n\n\n\n
Pr\u00e9chauffez le four \u00e0 210\u00b0 C (th 7).<\/p>\n\n\n\n
Remuez constamment jusqu’\u00e0 ce que le m\u00e9lange \u00e9paississe.<\/p>\n\n\n\n
Servir chaud ou ti\u00e8de.<\/p>\n","protected":false},"excerpt":{"rendered":"